Chia coconut pudding for your next splendid breakfast

Welcome back everyone,

this week I’m getting started with the lifestyle section.
In my “About” you might have already read the expression “jet streams for the good life”. I defined them as easy ways to posh up a regular day at home, apart from any travels.

This morning ritual is inspired by the many times I’ve had breakfast at Le Pain Quotidien. It’s a Belgian chain, but I actually know it from New York.

And anytime I was in the city I had to have their coconut chia pudding. In Frankfurt there’s no LPQ around, which is probably better for both my wallet and weight.

But now let me share my recipe.
It’s the easiest thing to do since you won’t need much time. And it barely requires any ingredients neither.
Here’s what you need for one bowl of my version:

How to prepare my chia pudding

Start by pouring the coconut milk in a bowl and add 2,5 one level tablespoons of chia seeds. Stir them in until they are all covered and leave the bowl in the fridge overnight.

In the morning your pudding will be ready. Yes, it’s really that easy.

In my version I added 1 cup of fruits.

I used some of both, a frozen berry mix and fresh blueberries and raspberries, and pureed them with my hand blender.Now all you have to do is spoon the berries over your pudding and voilà – you’ve upgraded your breakfast.

The original

Now this was my version. I feel like it’s the easiest way to do it. This fruit topping is refreshing and not even additionally sweetened. Yet it works perfectly if you use some tasty ripe berries.
Plus you get to sleep a few minutes longer as this version saves you time.

The original one is made with agave syrup making the topping more of a puree.
To follow this recipe, boil 2 tablespoons of the syrup with one cup of raspberries over medium heat.
Then reduce the heat and let it simmer for like another 10 minutes. If you want to do a posh version strain the puree to get the little seeds out. Now add the puree to the pudding and enjoy.

All versions are vegan by the way.

More ideas

If you’re longing for a tropical taste you could replace the berries by pineapple or mango. Just chop them up in the morning and put them on top of your pudding. Here I really like a hint of rose water in the pudding.

You could also blend half a cup of the fruit in the mixture and use the other half for the topping. In this case use 3 tablespoons of chia seeds.
I personally prefer all the fruit in the topping to get the full color scheme of the layers. You get the most of it if you make your pudding in glasses, like mason jars.

Today I was really in the mood for my coconut bowls though.

I love cinnamon. So another favorite is definitely the version in which I use almond milk instead of coconut milk with the chia seeds (same amounts as before) and add a little cinnamon to mixture before I let it refrigerate. This works nice with banana.

In the late summer you can try plum or apple. I would definitely go for the puree here. Use agave or maple syrup and a splash of water and prepare as described above.

To spice things up you can add a little vanilla and cardamom to your pudding.

So now that I’ve taken my pictures, I can finally eat my chia coconut pudding.

Have a nice weekend, everyone. And maybe your Sunday morning just got a little more delicious…